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Crispy Baked Eggplant Rounds Recipe

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3.9 from 1 review

This recipe offers irresistibly crispy baked eggplant rounds featuring a golden Panko-Parmesan crust and a tender, creamy interior. By salting the eggplant slices to remove excess moisture and baking them at high heat, these rounds achieve a shatteringly crisp texture without the need for deep frying, making it a healthier alternative that pairs wonderfully as an appetizer or side dish.

  • Author: Zara
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Appetizer, Side Dish
  • Method: Baking
  • Cuisine: Mediterranean-Inspired
  • Diet: Vegetarian

Ingredients

Eggplant Preparation

  • 1 medium eggplant (about 1 lb), sliced into 1/2-inch rounds

Breading Mixture

  • 1 cup panko breadcrumbs
  • 0.5 cup freshly grated Parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • Salt and black pepper to taste

Coating

  • 0.5 cup olive oil

Optional Garnishes

  • Fresh parsley, chopped
  • Marinara sauce for serving

Instructions

  1. Salt the Eggplant: Sprinkle the eggplant slices generously with salt and place them in a colander. Allow them to sit for 30 minutes to sweat out excess moisture, which helps in achieving a crispier texture when baked. Afterwards, rinse the slices under cold water and pat them completely dry with paper towels.
  2. Preheat the Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking and for easier cleanup. For extra crispiness, you may preheat the baking sheet along with the oven.
  3. Prepare the Breading Mixture: In a shallow dish, combine the panko breadcrumbs, freshly grated Parmesan cheese, garlic powder, smoked paprika, salt, and black pepper. Mix thoroughly to ensure the spices are evenly distributed.
  4. Coat the Eggplant Slices: Drizzle the olive oil over the dried eggplant slices and toss gently to coat them lightly but evenly. Then, press each slice firmly into the breading mixture so that the crust adheres well to both sides.
  5. Bake the Eggplant: Arrange the breaded eggplant slices in a single layer on the prepared baking sheet. Bake in the preheated oven for 25 to 30 minutes, flipping the slices halfway through the baking time to ensure both sides become deeply golden brown and crispy.
  6. Cool and Serve: After baking, allow the eggplant rounds to cool on the baking sheet for about 2 minutes to let the crust set. Garnish with chopped fresh parsley and serve warm, optionally accompanied by marinara sauce for dipping.

Notes

  • Salting the eggplant is crucial to remove bitterness and moisture, which helps achieve a crispier crust.
  • For a vegan version, substitute Parmesan with a vegan cheese alternative or nutritional yeast.
  • If you prefer extra crispiness, flipping the slices halfway through baking is essential.
  • Use parchment paper or a silicone baking mat to prevent sticking and simplify cleanup.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven to maintain crispiness.

Find it online: https://zaracooking.com/crispy-baked-eggplant-rounds-recipe/